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ES2621119A1 - Wood chips with microorganisms, their preparation and their use (Machine-translation by Google Translate, not legally binding) - Google Patents

Wood chips with microorganisms, their preparation and their use (Machine-translation by Google Translate, not legally binding) Download PDF

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Publication number
ES2621119A1
ES2621119A1 ES201531943A ES201531943A ES2621119A1 ES 2621119 A1 ES2621119 A1 ES 2621119A1 ES 201531943 A ES201531943 A ES 201531943A ES 201531943 A ES201531943 A ES 201531943A ES 2621119 A1 ES2621119 A1 ES 2621119A1
Authority
ES
Spain
Prior art keywords
chips
microorganisms
immobilized
fermentation
yeasts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
ES201531943A
Other languages
Spanish (es)
Other versions
ES2621119B1 (en
Inventor
Sergio FERRER SOLER
Isabel PARDO CUBILLOS
Carmen BERBEGAL DE GRACIA
Olga LUCIO COSTA
Lucía POLO TARÍN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Universitat de Valencia
Original Assignee
Universitat de Valencia
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Universitat de Valencia filed Critical Universitat de Valencia
Priority to ES201531943A priority Critical patent/ES2621119B1/en
Priority to PCT/ES2016/070951 priority patent/WO2017114999A1/en
Publication of ES2621119A1 publication Critical patent/ES2621119A1/en
Application granted granted Critical
Publication of ES2621119B1 publication Critical patent/ES2621119B1/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
    • C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/09—Fermentation with immobilised yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Virutas de madera con microorganismos, su preparación y su uso. El método de la presente invención permite obtener cultivos de microorganismos inmovilizados en virutas o chips de roble recubiertos de almidón. Utiliza chips de roble sin deslignificar, de uso permitido en vinos. Los microorganismos quedan inmovilizados en los poros de las virutas o chips, prefiriéndose las especies de roble de alta porosidad y, especialmente, los chips sin tostar, que dan lugar a mejor viabilidad de los microorganismos, junto con la inmovilización por liofilización. Los chips obtenidos son especialmente útiles en la elaboración del vino, porque simultáneamente imparten características de la madera e intervienen en las fermentaciones. Los co-inmovilizados de levaduras y bacterias malolácticas permiten fermentación alcohólica y maloláctica simultáneas, acelerando la producción. Las levaduras de fermentación alcohólica inmovilizadas en estos chips pueden aplicarse en la segunda fermentación de espumosos, donde facilitan la eliminación de levaduras y aportan nuevas características organolépticas.Wood chips with microorganisms, their preparation and use. The method of the present invention makes it possible to obtain cultures of microorganisms immobilized in oak shavings or chips coated with starch. It uses undelignified oak chips, permitted for use in wines. The microorganisms are immobilized in the pores of the shavings or chips, with high porosity oak species being preferred and, especially, unroasted chips, which give rise to better viability of the microorganisms, together with immobilization by lyophilization. The chips obtained are especially useful in winemaking, because they simultaneously impart characteristics of the wood and are involved in fermentation. The co-immobilized yeasts and malolactic bacteria allow simultaneous alcoholic and malolactic fermentation, accelerating production. The alcoholic fermentation yeasts immobilized in these chips can be applied in the second fermentation of sparkling wines, where they facilitate the elimination of yeasts and provide new organoleptic characteristics.

Description

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Claims (1)

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ES201531943A 2015-12-30 2015-12-30 Wood shavings with microorganisms, their preparation and use Active ES2621119B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ES201531943A ES2621119B1 (en) 2015-12-30 2015-12-30 Wood shavings with microorganisms, their preparation and use
PCT/ES2016/070951 WO2017114999A1 (en) 2015-12-30 2016-12-30 Wood shavings with microorganisms, preparation thereof and use thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201531943A ES2621119B1 (en) 2015-12-30 2015-12-30 Wood shavings with microorganisms, their preparation and use

Publications (2)

Publication Number Publication Date
ES2621119A1 true ES2621119A1 (en) 2017-07-03
ES2621119B1 ES2621119B1 (en) 2018-04-16

Family

ID=59157287

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201531943A Active ES2621119B1 (en) 2015-12-30 2015-12-30 Wood shavings with microorganisms, their preparation and use

Country Status (2)

Country Link
ES (1) ES2621119B1 (en)
WO (1) WO2017114999A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2757904A1 (en) * 2020-04-03 2020-04-30 King Cook In Wood S L Method of obtaining a block of wood chips and block of wood chips obtainable by said method (Machine-translation by Google Translate, not legally binding)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108251411A (en) * 2018-02-13 2018-07-06 南阳师范学院 A kind of method that grape wine fixed yeast is prepared using oak chip
ES2748189A1 (en) * 2018-09-13 2020-03-13 Montagut Lalauze Jose Alain De METHOD FOR THE AROMATIZATION OF ALCOHOLIC BEVERAGES (Machine-translation by Google Translate, not legally binding)
ES2932808B2 (en) * 2021-07-20 2023-06-01 Univ Cadiz FLOATING DEVICE FOR THE ARTIFICIAL REGENERATION OF THE FLOWER VEIL

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998049264A1 (en) * 1997-04-29 1998-11-05 Oy Panimolaboratorio - Bryggerilaboratorium Ab Method for the maturation of beer
WO2013079797A1 (en) * 2011-12-01 2013-06-06 Kemira Oyj A material and method for immobilizing microbial cells

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MY154473A (en) * 2004-06-24 2015-06-30 Expressasia Berhad A process for producing wine

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998049264A1 (en) * 1997-04-29 1998-11-05 Oy Panimolaboratorio - Bryggerilaboratorium Ab Method for the maturation of beer
WO2013079797A1 (en) * 2011-12-01 2013-06-06 Kemira Oyj A material and method for immobilizing microbial cells

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
HONG S K et al. Degradation of malic acid in wine by immobilized Issatchenkia orientalis cells with oriental oak charcoal and alginate.Letters in Applied Microbiology MAY 2010 00/05/2010 VOL: 50 No: 5 Pags: 522-529 ISSN 0266-8254 Doi: doi:10.1111/j.1472-765X.2010.02833.x *
KOURKOUTAS Y et al. Immobilization technologies and support materials suitable in alcohol beverages production: a review.FOOD MICROBIOLOGY, 20040801 ACADEMIC PRESS LTD, LONDON, GB 01/08/2004 VOL: 21 No: 4 Pags: 377 - 397 ISSN 0740-0020 Doi: doi:10.1016/j.fm.2003.10.005 Poutanen Kaisa; Katina Kati *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2757904A1 (en) * 2020-04-03 2020-04-30 King Cook In Wood S L Method of obtaining a block of wood chips and block of wood chips obtainable by said method (Machine-translation by Google Translate, not legally binding)

Also Published As

Publication number Publication date
WO2017114999A1 (en) 2017-07-06
ES2621119B1 (en) 2018-04-16

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